My parents live on the Gulf Coast so of course they have access to all the freshest seafood possible. My mom sent me this recipe & it sure looks divine! I think it's about time to take a trip to their house for some fresh shrimp.
1/4 c olive oil
2 tbsp butter
2 cloves minced garlic
1 pound uncooked medium shrimp, peeled, deveined
¼ c white wine
1½ c drained canned artichoke hearts, coarsely chopped
1 c crumbled feta cheese
1/2 c chopped seeded tomatoes
2 tbsp fresh lemon juice
2 green onions chopped fine, use white and green parts
2 tbsp finely chopped fresh oregano or 1 1/2 tsp dried
Salt and fresh ground pepper as desired
12 ounces angel hair pasta or linguine
Heat oil and butter in a large skillet over medium high heat. Add garlic and sauté 30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add white wine, artichokes, feta, tomatoes, lemon juice, green onions and oregano and sauté until shrimp are cooked through, about 2 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl. Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve.